Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

Savor the combination of juicy pan-seared chicken breast paired with a velvety cauliflower puree, subtly enriched with a touch of nonfat Greek yogurt, and finished with a tangy-sweet raspberry drizzle. This dish offers an elegant balance of savory and fruity notes, perfect for a refined, healthy meal.

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NUTRITION

316kcal
Protein
43.6g
Fat
9.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Fresh Raspberries

1 tsp Balsamic Vinegar

1/4 cup Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until fully cooked and golden brown. Remove from heat and let rest.

  • 3

    Meanwhile, steam the cauliflower until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, and Greek yogurt. Blend until smooth, then season to taste with salt and a pinch of pepper.

  • 5

    For the raspberry drizzle, lightly mash the fresh raspberries with balsamic vinegar in a small bowl until slightly saucy.

  • 6

    Plate the sliced chicken breast alongside a generous scoop of the cauliflower puree and drizzle the raspberry mixture over the top. Serve immediately.

Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cauliflower Puree and Raspberry Drizzle

Savor the combination of juicy pan-seared chicken breast paired with a velvety cauliflower puree, subtly enriched with a touch of nonfat Greek yogurt, and finished with a tangy-sweet raspberry drizzle. This dish offers an elegant balance of savory and fruity notes, perfect for a refined, healthy meal.

NUTRITION

316kcal
Protein
43.6g
Fat
9.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Fresh Raspberries

1 tsp Balsamic Vinegar

1/4 cup Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until fully cooked and golden brown. Remove from heat and let rest.

  • 3

    Meanwhile, steam the cauliflower until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, and Greek yogurt. Blend until smooth, then season to taste with salt and a pinch of pepper.

  • 5

    For the raspberry drizzle, lightly mash the fresh raspberries with balsamic vinegar in a small bowl until slightly saucy.

  • 6

    Plate the sliced chicken breast alongside a generous scoop of the cauliflower puree and drizzle the raspberry mixture over the top. Serve immediately.